It is a raw goat’s milk cheese, made in Haute-Provence (southern France). It has a circular shape and a black rind which remind a truffle.

Each Truffe de Valensole weighs 100 gr, is 6 cm across and contains about 23% of fat for its total weight.

Production

The cheese is moulded with the hands and surrounded by vegetal straps.

2 to 4 weeks of maturation.

Choice and tasting

Eyes : ashen rind, white pate.

Palate : sweet and lactic flavour.

Enjoy the taste of the Truffe de Valensole with a dry white wine, as a Saint-Pourçain.